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Chicken Hazaarvi
Serves 2
Preperation Time 30 Minutes
Contents
Chicken
Ingredients
8 pieces of chicken breasts (boneless)
2 tblspns of ginger paste
2 tblspns of garlic paste
1 tspn of white pepper powder
Salt as per taste
cup of cheese grated
4 green chillies
tspn of mace powder
tspn of nutmeg powder
2 tblspns of chopped coriander leaves
1 egg
cup of fresh cream
Butter for basting
Recipe
Cut chicken breasts into two-inch cubes. Apply ginger paste, garlic paste,
white pepper powder and salt to the chicken cubes and keep aside.
Mash the cheese to make it into a smooth paste. Add Finely chopped green
chillies, mace powder, nutmeg powder, coriander leaves and salt.
Add egg and mix well. Add chicken to the cheese mixture. Then add fresh
cream and mix delicately. Keep in the refrigerator for about two to three
hours.
Put chicken onto the skewers and cook in a moderately hot tandoor or a
pre-heated oven (200 degrees Celsius) until it is just cooked and slightly
coloured.
Apply a little butter for basting and cook for another two minutes till chicken
is fully cooked.
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http://www.indiaexpress.com/cooking/chicken_hazaarvi.html [3/12/2003 5:29:53 PM]
Murgh Ke Shami Recipe : Starters : Mughlai Cooking : IndiaExpress.Com

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Murgh Ke Shami
Serves 5
Contents
Chicken
Ingredients
600 gms of boneless chicken
cup of split bengal gram (chana dal)
2 one inch pieces of ginger
10-12 cloves of garlic
2 medium sized of onions
2 tblspns of coriander leaves
2 tblspns of mint leaves
2 tspns of lemon juice
3 tblspns of oil to shallow fry
tspn of cumin seeds
1 tspn of coriander seeds
5-6 peppercorns
3-4 large cardamoms
1 tspn of red chilli powder
1 tspn of garam masala powder
tspn of mace and cardamom powder
Salt to taste
Recipe
Wash the boneless chicken and drain out excess moisture. Soak chana dal
for at least three hours. Peel and chop ginger and garlic finely.
Chop the onions, coriander leaves, mint leaves and mix them with lemon
juice to make a stuffing. Divide into sixteen equal portions and keep aside.
Heat oil in a pan and add cumin seeds, coriander seeds, peppercorns and
large cardamom, stir fry for half a minute on medium heat. Add chopped
ginger, garlic and chilli powder.
Add boneless chicken and chana dal. Add two cups of water and bring to a
boil. Reduce heat, cook covered till chana dal is completely cooked. Cook on
high heat to dry out the mixture completely, stirring continuously.
Remove from heat and cool. Mince chicken and chana dal mixture to a
smooth consistency. Add garam masala powder, mace and cardamom
powder and salt.
Mix well and check the seasoning. Divide into sixteen equal portions. Flatten
one in the palm of your hand and place a portion of onion stuffing in the
centre.
Shape into roundels and flatten slightly. Similarly shape the rest of the
chicken mixture and stuffing. Shallow fry till golden brown.
Serve hot with onion lachcha and mint chutney.
After cooking chicken mixture, if it is too moist, add roasted gram flour
(besan) or powdered roasted chana dal as per your requirement.
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Chicken Shorba Recipe : Soups : Mughlai Cooking : IndiaExpress.Com

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Chicken Shorba
Serves 4
Contents
Chicken
Ingredients
500 gms of chicken bones
1 tblspn oil
100 gms of boneless chicken
tspn of cumin seeds
1 ltr water
1 tblspn of refined flour (maida)
1 tblspn of chopped garlic
White pepper powder
1 tspn of butter
Salt to taste
Recipe
Clean and wash chicken bones. Clean, wash and cut chicken into very small
pieces (1/2 cm cubes). Put chicken bones in a pot and one litre of water,
chopped garlic and cook till water is reduced to 600 ml. Strain and keep
aside.
Stir fry chicken pieces in butter till tender and keep the stock aside.
Heat oil, add cumin seeds and refined flour, cook for a minute, stirring
continuously. Then add the reduced chicken stock, chicken pieces, white
pepper powder and salt.
Cook for some time and serve hot.
You may add half a cup of fresh cream just before serving to make it a little
rich.
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http://www.indiaexpress.com/cooking/chicken_shorba.html [3/12/2003 5:29:58 PM]
Chicken Liver Salad Recipe : Salads : Continental Cooking : IndiaExpress.Com

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Chicken Liver Salad

Serves 2
Contents
Chicken
Ingredients
6 spring onions, trimmed and chopped
2 tomatoes, quartered
2 ins (5 cm) cucumber, finely chopped
2 rashers back bacon
4 oz (100 g) chicken liver
Freshly ground black pepper
slice (1/2 oz/12.5 g) bread
For the dressing
1 teaspoon French mustard
3 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon wine vinegar
Salt and black pepper
Recipe
Dry-fry the spring onions in a non-stick pan. Mix together with the tomatoes
and cucumber in a bowl.
Trim all the fat from the bacon, grill well and chop into small pieces. Wash
and trim the livers and dry-fry with black pepper in a non-stick pan. Toast
the bread and cut into tiny squares.
Prepare the oil-free dressing by placing all the ingredients in a screw-top jar
and shaking well. Pour the dressing over the salad vegetables and toss well.
Arrange the salad in 2 bowls and just before serving add the bacon, livers
and toast squares to the centre of each bowl. Serve immediately.
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http://www.indiaexpress.com/cooking/chicken_liver_salad.html [3/12/2003 5:30:10 PM]
Fruit and Chicken Salad Recipe : Salads : Continental Cooking : IndiaExpress.Com

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Serves 1
Contents
Chicken
Ingredients
Unlimited amounts of shredded lettuce, chopped
Cucumber and any other green salad
1 apple
1 pear
1 orange
1 kiwifruit
2 oz (50g) cooked and chopped chicken breast
2 tablespoons plain yogurt
1 tablespoon wine vinegar
1 clove garlic, crushed
salt and freshly ground black pepper
Recipe
Place the lettuce and green salad on a large dinner plate. Prepare the fruits
by peeling, coring and slicing. Lay the slices in a circle on top of the salad
vegetables and in the centre put the chopped chicken.
Serve with a dressing made of plain yogurt mixed with wine vinegar, garlic
and seasonings.
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http://www.indiaexpress.com/cooking/fruit_and_chicken_salad.html [3/12/2003 5:30:17 PM]
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Tandoori Chicken Recipe : Starters : Mughlai Cooking : IndiaExpress.Com

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Tandoori Chicken
Serves 4
Preperation Time 30 minutes
Contents
Chicken
Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste
For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of lemon juice
tspn of garam masala powder
2 tblspns of mustard oil
For basting of butter
tspn of chaat masala
For garnishing
Onion rings and lemon wedges
Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on
breast and leg pieces.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the
chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty
minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon
juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four
hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a
pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until
almost done. Baste it with butter and cook for another four minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon
wedges.
Chefs Tip : To make Chicken tikka, use boneless chicken pieces cut into 1
cubes and proceed same as Tandoori chicken.
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Murgh Kaali Mirch Recipe : Main Course : North India Cooking : IndiaExpress.Com

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Murgh Kaali Mirch

Serves 4
Contents
Chicken
Ingredients
1 .. medium Chicken
1 tsp .. fresh Ginger paste
1 tsp .. fresh Garlic paste
2 tsp .. coarsely ground black pepper corns
1 tsp .. white pepper powder
3 tbsp .. oil
1/2 cup .. water
2 tbsp .. lemon juice
3 .. green chillies-slit lenghtwise
salt to taste
Recipe
1. Mix together ginger & garlic pastes. Add salt, black pepper and white
pepper.
2. Rub the paste on the chicken pieces. Leave aside for one hour.
3. Heat oil in kadhai and add the chicken pieces
4. Stir fry for 10-15 minutes.
5. Lower the heat and add the green chillies and water.
6. Simmer until chicken is tender.
7. Add lemon juice and serve hot.
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Butter Chicken Recipe : Main Course : North India Cooking : IndiaExpress.Com

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Butter Chicken
Serves 4
Preperation Time 1 Hour
Contents
Chicken
Ingredients
1 Tandoori Chicken - cut into 8 pieces
1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms cream
a few green coriander leaves - finely chopped
Recipe
1. Melt butter in frying pan. Add the grated onions & fry until golden brown.
2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.
3. Add the chopped green chillies, coriander leaves, salt and the chilli
powder. Fry for 2-3 minutes.
4. Turn heat to low & add the cream stirring constantly. Do not let it boil.
Cook for a minute & turn off the heat.
5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on
it.
6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.
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Xacuti Recipe : Main Course : North India Cooking : IndiaExpress.Com

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Xacuti
Serves 2-3
Contents
Chicken
Ingredients
Chicken 1 kg
Onions, large 2 nos
Coconut, large 1 nos
Tamarind concentrate 1/4 tsp
Salt To taste
To be roasted in one tbsp. of Oil
Red chilies 7 nos
Cumin seeds 1/2 tsp
Garlic flakes 6 nos
Poppy seeds (khus khus) 2 tsp
Cloves 5 nos
Coriander seeds 2 tbsp
Dogorful (optional) 1/8 tsp
Peppercorns 1/2 tsp
Turmeric 1/2" piece
Caraway seeds (shahjeera) 1/2 tsp
Cinnamon 1" piece
Cardamoms 2 nos
Aniseeds 1/2 tsp
Recipe
1. Grind the roasted spices together with 1 onion.
2. Grate half a coconut and extract juice.
3. Grate the other half and roast in a pan. Then grind it finely.
4. Cut meat into small pieces, salt and set aside for 15 minutes.
4. Then cook with a little water until all liquid dries up.
5. Finely chop 1 onion, and saut it.
6. Add cooked meat, ground spices, ground coconut and 1/2 a cup water.
7. Cook about 10 minutes.
8. Add coconut juice and tamarind. Cook until well blended.
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Lemon Chicken Recipe : Main Course : North India Cooking : IndiaExpress.Com

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Lemon Chicken
Serves 4
Contents
Chicken
Ingredients
2 teaspoons sugar
1 teaspoon green ginger, grated
1 tablespoon honey
1/4 cup lemon juice
1 tablespoon dry sherry
2 chicken stock cubes
4 chicken fillets, cut into strips
1 tablespoon oil
1 tablespoon cornflour
1 cup water
Recipe
1. Combine sugar, garlic, ginger, honey, lemon juice, sherry and crumbled
stock cubes in a bowl to form a marinade. Add chicken strips and marinate
for 30 minutes. Stir occasionally to coat.
2. Drain chicken well and reserve marinade.
3. Preheat a large browning dish on a microwave oven on HIGH for five
minutes. Add oil and chicken strips and cook on High for three minutes. Stir
once during cooking.
4. Add reserved marinade, blended cornflour and water to chicken. Stir well.
5. Cover and cook on High for five minutes.
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Curried Chicken Recipe : Main Course : North India Cooking : IndiaExpress.Com

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Curried Chicken
Serves 4
Contents
Chicken
Ingredients
1 kilo chicken pieces
1 tablespoon oil
1 tablespoon butter
1 onion, chopped
2 sticks celery, sliced
1 cooking apple, chopped
1 tomato, skinned and sliced
1 green capsicum, chopped
1 tablespoon curry powder
1 tablespoon flour
One-and-a-half cup chicken stock
Recipe
1) Preheat large browing dish in microwave oven on High for five minutes.
2) Place the chicken pieces with oil into dish and cook on high for six
minutes. Turn over once during cooking.
3) Remove chicken pieces and set aside. Wipe the browning dish clean.
4) Place butter into dish with onion, celery, apple, garlic, tomato and
capsicum and cook on High for three minutes.
5) Return chicken pieces to dish. Blend curry powder and flour with a small
quantity of stock. Add to chicken with the remaining stock.
6) Cover and cook on High for twenty minutes. Stir occasionally during
cooking.
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http://www.indiaexpress.com/cooking/curried_chicken.html [3/12/2003 5:30:58 PM]
Honey-spiced Chicken Recipe : Main Course : North India Cooking : IndiaExpress.Com

Cooking
By Contents
Chicken
Lamb
Pork
River Fish
Sea Fish
Green Vegetables
Potato
Tomato
Mushroom
Fruits
Flour
Gram Flour
Cottage Cheese
Rice
Black Gram
By Region
North India
South India
East India
West India
Far East
South East
Continental
Mughlai
Serves 4
Contents
Chicken
Ingredients
60 g (2 oz) butter
1/2 cup honey
1 tablespoon french mustard
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon mild curry powder
1 kg chicken pieces
Recipe
1) Place butter in a small micro-proof bowl. Microwave on High for 1 minute.
2) Add honey, mustard, soy sauce, salt and curry powder. Stir well to
combine.
3) Arrange chicken pieces in a large micro-proof baking dish. Spoon sauce
over chicken. Cook on high for 20 minutes. Baste frequently and turn pieces
over at least once during cooking time. Allow to stand 10 minutes before
serving. Serve with pan juices poured over chicken.
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http://www.indiaexpress.com/cooking/honey_spiced_chicken.html [3/12/2003 5:31:01 PM]
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Chicken Slice Recipe : Snacks : Continental Cooking : IndiaExpress.Com

Cooking
By Contents
Chicken
Lamb
Pork
River Fish
Sea Fish
Green Vegetables
Potato
Tomato
Mushroom
Fruits
Flour
Gram Flour
Cottage Cheese
Rice
Black Gram
By Region
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South India
East India
West India
Far East
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Continental
Mughlai
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Chicken Slice
Serves 4
Contents
Chicken
Ingredients
500 gm minced raw chicken
One-and-a-half cups fresh breadcrumbs
1 medium onion, grated
Half teaspoon mixed dry herbs
Pinch nutmeg
Half teaspoon salt
Quarter teaspoon pepper
1 tablespoon chopped parsley
1 egg, lightly beaten
Recipe
1) Combine all ingredients well and lightly pack into small loaf dish or
micro-proof ring dish.
2) Cover with plastic wrap and microwave on High for four minutes. Reduce
setting to Medium for three minutes.
3) Allow to stand for five minutes, covered, before slicing, or, chill and serve
cold with salad.
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http://www.indiaexpress.com/cooking/chicken_slice.html [3/12/2003 5:31:04 PM]
Curried Chicken Pieces Recipe : Main Course : North India Cooking : IndiaExpress.Com

Cooking
By Contents
Chicken
Lamb
Pork
River Fish
Sea Fish
Green Vegetables
Potato
Tomato
Mushroom
Fruits
Flour
Gram Flour
Cottage Cheese
Rice
Black Gram
By Region
North India
South India
East India
West India
Far East
South East
Continental
Mughlai

Serves 4
Contents
Chicken
Ingredients
One kg chicken pieces
One tablespoon oil
One tablespoon butter
One onion, chopped
Two sticks celery, sliced
One cooking apple, chopped
One clove garlic, crushed
One tomato, skinned and sliced
One green capsicum, chopped
One tablespoon curry powder
One tablespoon flour
One-and-a-half cup chicken stock
Recipe
1) Preheat large browning dish on High in the microwave oven for five
minutes.
2) Place chicken pieces with oil into dish and cook on High for six minutes.
Turn over once during cooking.
3) Remove chicken pieces and set aside. Wipe the browning dish.
4) Place butter in the dish with onion, celery, apple, garlic, tomato and
capsicum. Cook on High for three minutes.
5) Return chicken pieces to dish. Blend curry powder and flour with a small
quantity of stock. Add to chicken with remainder of stock.
6) Cover and cook on High for twenty minutes. Stir occasionally during
cooking.
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http://www.indiaexpress.com/cooking/curried_chicken_pieces.html [3/12/2003 5:31:07 PM]
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Chicken and Mushroom Casserole Recipe : Main Course : North India Cooking : IndiaExpress.Com

Cooking
By Contents
Chicken
Lamb
Pork
River Fish
Sea Fish
Green Vegetables
Potato
Tomato
Mushroom
Fruits
Flour
Gram Flour
Cottage Cheese
Rice
Black Gram
By Region
North India
South India
East India
West India
Far East
South East
Continental
Mughlai

Serves 4
Contents
Chicken
Ingredients
One kg chicken cut into serving pieces
250 gm fresh mushrooms, sliced
1 green capsicum, sliced
1 medium onion, chopped
4 teaspoons cornflour
2 chicken stock cubes
225 gm canned tomatoes
Salt and pepper to taste
Chopped parsley
Recipe
1) Preheat large browning dish for five minutes.
2) Place chicken pieces into the preheated dish, skin side down. Cover with
paper towelling and cook on High for five minutes. Turn chicken pieces over
and cook a further five minutes. Drain chicken pieces.
3) Place mushrooms, capsicum and onion into browning dish and cook on
High for threee minutes.
4) Blend cornflour with small quantity of water, add to the browning dish
with crumpled stock cubes,tomatoes and tomato liquid. Season with salt and
pepper. Return chicken pieces to the dish and stir well.
5) Cover with lid and cook on High for 20 minutes. Stir once during cooking.
6) Sprinkle with choppped parsley.
Serve with boiled rice or noodles.
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http://www.indiaexpress.com/cooking/chicken_and_mushroom_casserole.html [3/12/2003 5:31:11 PM]
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Chicken Chettinad Recipe : Main Course : North India Cooking : IndiaExpress.Com

Cooking
By Contents
Chicken
Lamb
Pork
River Fish
Sea Fish
Green Vegetables
Potato
Tomato
Mushroom
Fruits
Flour
Gram Flour
Cottage Cheese
Rice
Black Gram
By Region
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Chicken Chettinad
Serves 2-3
Contents
Chicken
Ingredients
1 kg of chicken
2 tspns of poppy seeds (khus khus)
grated coconut
1 tspn of fennel seeds
1 tspn of coriander seeds
tspn of cumin seeds
6-8 of whole red chillies
1 one inch stick of cinnamon
3 green cardamoms
2 of cloves
tspn of turmeric powder
cup of oil
1 large onion
2 tspns of chopped ginger
2 tspnsof chopped garlic
star anise
3 medium sized of tomatoes
1 lemon
10-12 curry leaves
Fresh coriander for garnishing
Salt to taste
Recipe
1.Clean the chicken, remove skin and cut into twelve pieces.
2.Chop the onions and tomatoes separately.
3.Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds,
cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in
oil and grind to a paste along with ginger and garlic.
4.Heat oil in a degchi and fry the onions till golden. Add the curry leaves and
the ground paste and saut for some time. Add the tomatoes, red chilli
powder and turmeric powder.
5.Add chicken and mix. Cook for five minutes and then put two cups of
water. Add lemon juice, cover and cook till the chicken is done.
6.Serve hot, garnished with coriander leaves and accompanied with boiled
rice or parantha.
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http://www.indiaexpress.com/cooking/chicken_chettinad.html [3/12/2003 5:31:15 PM]
Chicken Kandhari Kofta Recipe : Main Course : Mughlai Cooking : IndiaExpress.Com

Cooking
By Contents
Chicken
Lamb
Pork
River Fish
Sea Fish
Green Vegetables
Potato
Tomato
Mushroom
Fruits
Flour
Gram Flour
Cottage Cheese
Rice
Black Gram
By Region
North India
South India
East India
West India
Far East
South East
Continental
Mughlai
home > cooking >Mughlai >Main Course

Serves 2
Contents
Chicken
Ingredients
500 gms of chicken mince
tspn of cinnamon powder
Salt to taste
3 tblspns of oil
cup boiled onion paste
1 tblspn of ginger-garlic paste
1 tblspn of coriander powder
cup of tomato puree
2/3 cup of cashewnut paste
2 tblspns of pomegranate syrup
cup of fresh cream
Recipe
1.Mix cinnamon powder, one teaspoonful of salt and minced chicken
thoroughly. Divide the mix into twelve equal portions. Shape them into balls
(koftas). Keep the koftas aside.
2.Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add
ginger-garlic paste. Saut for a minute, then add coriander powder and red
chilli powder.
3.Stir in tomato puree and cashewnut paste dissolved in a little water. Cook
for five minutes on a high flame, stirring continuously.
4.Add one and half cups of water and bring it to a boil. Add chicken koftas
and cook for ten minutes, stirring occasionally. Add garam masala powder
and pomegranate syrup. Correct seasoning. Simmer for five minutes. Stir in
fresh cream.
5.Serve with naan or parantha.
Make cashewnut paste by soaking half-cup cashewnuts in water for half an
hour. Grind it to a smooth paste. You do not need to use expensive full
cashewnuts, you can use cashewnut pieces (tukda).
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http://www.indiaexpress.com/cooking/chicken_kandhari_kofta.html [3/12/2003 5:31:20 PM]
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Chicken Xacuti Recipe : Main Course : Continental Cooking : IndiaExpress.Com

Cooking
By Contents
Chicken
Lamb
Pork
River Fish
Sea Fish
Green Vegetables
Potato
Tomato
Mushroom
Fruits
Flour
Gram Flour
Cottage Cheese
Rice
Black Gram
By Region
North India
South India
East India
West India
Far East
South East
Continental
Mughlai
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Chicken Xacuti
Serves 2-3
Contents
Chicken
Ingredients
800 gms of chicken
2 medium sized onions
1 cup of grated coconut
2 one inch sticks of cinnamon
6 cloves
4 dry red chillies
tsp of turmeric powder
2 tblspns of poppy seeds (khus khus)
1 tspn of carom seeds (ajwain)
1 tspn of cumin seeds
1 tspn of peppercorns
1 tspn of fennel seeds (saunf)
4 Star anise (phoolchakri/badiyan)
1 tblspns of coriander seeds
1/3 cup groundnut oil
Salt to taste
1 tblspn of tamarind pulp
tspn of grated nutmeg
Recipe
1. Wash, clean, remove the skin and cut chicken into twelve pieces. The size
of the pieces used is normally a little smaller than the one used for chicken
curry.
2. Peel and chop the onions.
3. Heat a little oil and slightly brown the grated coconut and keep aside.
4. Now dry roast cinnamon, cloves, red chillies, turmeric, khus khus, ajwain,
cumin seeds, peppercorns, fennel seeds, star anise and coriander seeds till a
nice aroma is given out. Grind to a paste together with garlic and coconut.
5. Heat the remaining oil in a thick-bottomed pan and saut the finely
chopped onions till brown.
6. Add the masala paste and cook till oil separates. Add the chicken pieces
and saute for sometime. Add two cups of water and salt, bring to a boil and
add tamarind pulp and grated nutmeg.
7. Simmer for five minutes and serve hot with Goan pav or Goan rice.
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http://www.indiaexpress.com/cooking/chicken_xacuti.html [3/12/2003 5:31:24 PM]
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Keema Potli Recipe : Starters : North India Cooking : IndiaExpress.Com

Cooking
By Contents
Chicken
Lamb
Pork
River Fish
Sea Fish
Green Vegetables
Potato
Tomato
Mushroom
Fruits
Flour
Gram Flour
Cottage Cheese
Rice
Black Gram
By Region
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South India
East India
West India
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Continental
Mughlai
home > cooking >North India >Starters

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Keema Potli
Serves 6
Contents
Lamb
Ingredients
1 cup of flour (maida)
2 tblspns of semolina (rawa)
Salt to taste
cup of ghee
3 green chillies
2 tblspns of oil to fry
400 gms of minced mutton (keema)
Recipe
Knead together maida, rawa (suji), salt and ghee with warm water to make a
stiff dough. Keep covered for 30 minutes. Divide the dough into 20 balls.
Chop green chillies finely. Keep aside. Heat two tblspns of oil in a kadai and
add cumin seeds. When they start crackling, add keema and saut till half
cooked. Add a little water if required.
Add chopped ginger, green chillies, red chilli powder, coriander and cumin
powders and salt and mix well. Cover and cook on low heat for 15 minutes.
Add yogurt and cook on high flame for ten minutes, stirring continuously.
Cook till the keema is fully cooked and completely dry.
Sprinkle garam masala and coriander leaves and mix well. Cool. Divide into
twenty portions.
Roll the dough balls into small puris (three inch diameter). Place the keema
portions in the centre. Apply a little water on the areas a little away from the
edges and shape like a potli or modak. Seal by pressing them.
Deep fry in medium hot oil till golden brown. Serve with a chutney of your
preference.
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http://www.indiaexpress.com/cooking/keema_potli.html [3/12/2003 5:33:22 PM]
Gosht Biryani Recipe : Main Course : Mughlai Cooking : IndiaExpress.Com

Cooking
By Contents
Chicken
Lamb
Pork
River Fish
Sea Fish
Green Vegetables
Potato
Tomato
Mushroom
Fruits
Flour
Gram Flour
Cottage Cheese
Rice
Black Gram
By Region
North India
South India
East India
West India
Far East
South East
Continental
Mughlai
home > cooking >Mughlai >Main Course
Gosht Biryani
Serves 4
Contents
Lamb
Ingredients
1 kg mutton or lamb
2 cups basmati rice
1 tblspn of whole garam masala
2 cups yogurt
2 cups of sliced onions
5 tblspns of ghee or oil
2 green chillies
2 cups of chopped tomatoes
Salt to taste
1 tspn of turmeric powder
2 tblspns of coriander powder
1 tblspn of cumin powder
2 tspns of garam masala powder
a generous pinch of saffron
cup of warm milk
1 two inch piece of ginger
cup of fresh coriander leaves
cup of fresh mint leaves
50 gms of butter
For Garnishing
Fried sliced onions
Recipe
Clean mutton or lamb and cut into one and half inch sized pieces. Pick, clean
and wash rice. Soak rice in water. Chop green chillies. Peel ginger and cut
into julienne (thin strips). Wash coriander and mint leaves and roughly chop
them separately.
Soak saffron in warm milk and keep aside. Marinade meat pieces with
yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic
pastes. Marinade for about four hours in a cool place.
Cook rice in salted boiling water along with whole garam masala till rice is
almost cooked. Strain and keep the rice warm.
Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced
onion and chopped green chillies. Cook till onion is light golden brown. Make
sure to stir continuously.
Add remaining ginger and garlic pastes and mix well. Add marinated meat
and cook on high flame for seven to eight minutes. Now, add coriander
powder, cumin powder and red chilli powder. Mix thoroughly.
Stir in three cups of water, bring it to a boil, reduce heat and cook covered
till meat pieces are almost cooked. Add chopped tomatoes, salt, one
teaspoon garam masala powder and chopped fresh coriander leaves. Cook
for fifteen minutes on medium heat, stirring occasionally.
http://www.indiaexpress.com/cooking/gosht_biryani.html (1 of 2) [3/12/2003 5:33:26 PM]
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Gosht Biryani Recipe : Main Course : Mughlai Cooking : IndiaExpress.Com
In case you are cooking meat in the pressure cooker, add chopped tomatoes,
salt, garam masala powder, two cups of water and chopped fresh coriander
leaves after adding dry spices. Pressure cook till meat pieces are almost
cooked. It normally takes two or three whistles to cook the meat.
Ensure that the cooked meat does not have too runny a gravy. If that is the
case, cook on high flame to reduce water content.
Arrange half the quantity of cooked meat in an oven proof dish and spread
half the quantity of cooked rice on top of the meat. Sprinkle a little garam
masala powder, half amount each of ginger julienne, saffron dissolved in
warm milk and mint leaves. Dot the rice with half the quantity of butter.
Place a layer of remaining meat on top of the rice, followed by cooked rice
and repeat the earlier process with the remaining quantities of ginger
julienne, saffron milk, garm masala powder, mint leaves and butter.
Cover it with aluminium foil and cook in a pre-heated oven for fifteen to
twenty minutes.
Serve garnished with fried sliced onions and mixed vegetable raita.
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http://www.indiaexpress.com/cooking/gosht_biryani.html (2 of 2) [3/12/2003 5:33:26 PM]
Tomato Saar Recipe : Stews : South India Cooking : IndiaExpress.Com

Cooking
By Contents
Chicken
Lamb
Pork
River Fish
Sea Fish
Green Vegetables
Potato
Tomato
Mushroom
Fruits
Flour
Gram Flour
Cottage Cheese
Rice
Black Gram
By Region
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South India
East India
West India
Far East
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home > cooking >South India >Stews

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Tomato Saar
Serves 4
Preperation Time 20 Mins
Contents
Tomato
Ingredients
1 cup of grated coconut
6 cloves of garlic
1 tspn of cumin seeds cumin seeds
3-4 green chillies
cup coriander leaves
5-6 large sizedripe tomatoes
2-3 tblspns sugar
Salt to taste
tspn of red chilli powder
2 tblspns of ghee
1 tspn of mustard seeds
A pinch of asafoetida
8-10 curry leaves
Recipe
Make a paste of grated coconut, garlic cloves and cumin seeds. Slit green
chillies into two. Chop the coriander leaves.
Wash, chop tomatoes roughly and add salt and red chilli powder. Transfer it
to a pan and add three cups of water and bring it to a boil.
Simmer for fifteen minutes and puree when it is a little cool.
Heat ghee in a pan and add mustard seeds, asafoetida and curry leaves. And
pureed tomatoes and slit green chillies and bring it to a boil and add sugar.
Add coconut and spice paste. Cook on a low heat for ten minutes. Correct
seasoning.
Serve hot, garnished with chopped coriander leaves.
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http://www.indiaexpress.com/cooking/tomato_saar.html [3/12/2003 5:35:12 PM]
Lemon Rice Recipe : Main Course : South India Cooking : IndiaExpress.Com

Cooking
By Contents
Chicken
Lamb
Pork
River Fish
Sea Fish
Green Vegetables
Potato
Tomato
Mushroom
Fruits
Flour
Gram Flour
Cottage Cheese
Rice
Black Gram
By Region
North India
South India
East India
West India
Far East
South East
Continental
Mughlai
home > cooking >South India >Main Course

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Lemon Rice
Serves 3
Contents
Rice
Ingredients
1 cups of rice
Salt to taste
2 tblspns of oil/ghee
2 dried red chillies
1 tblspn of split black gram (urad dal)
1 tblspn of split gram (chana dal)
tspn of fenugreek seeds (methi seeds)
cup of peanuts
tspn of mustard seeds (optional)
10-12 of curry leaves
tspn of turmeric powder
1 tblspn of grated fresh coconut (optional)
Recipe
Pick, wash and soak rice for about thirty minutes. Drain and then boil in
plenty of boiling salted water until almost done. Drain and keep aside.
Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add
dried red chillies broken into two, urad dal, chana dal and methi seeds. Cook
until dals change colour to light brown.
Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry
leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked
rice, salt and lemon juice.
Garnish with grated coconut.
You can use roasted or fried peanuts for this recipe.
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http://www.indiaexpress.com/cooking/lemon_rice.html [3/12/2003 5:35:21 PM]
Malvani Fish Curry Recipe : Main Course : South India Cooking : IndiaExpress.Com

Cooking
By Contents
Chicken
Lamb
Pork
River Fish
Sea Fish
Green Vegetables
Potato
Tomato
Mushroom
Fruits
Flour
Gram Flour
Cottage Cheese
Rice
Black Gram
By Region
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South India
East India
West India
Far East
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Malvani Fish Curry

Serves 4
Contents
River Fish
Ingredients
2 tspns of coriander seeds
4-5 dried red chillies
A pinch of turmeric powder
500 gms of boneless fish
Salt to taste
2 medium-sized onions
cup of grated coconut
6-8 peppercorns
One medium-sized tomato
3 tblspns oil
1 tblspn of tamarind pulp
Recipe
Lightly roast cumin seeds and coriander seeds. Grind them into a powder
with dried red chillies and turmeric.
Cut boneless fish into one inch sized cubes. Apply salt. Apply ground chilli,
turmeric, coriander and cumin masala.
Peel onions and chop one onion and grind the other onion with grated
coconut, peppercorn into a coarse paste. Finely chop tomato and keep aside.
Heat oil in a pan, add chopped onions. Saut till onions turn pink. Add
chopped tomatoes and cook till oil leaves the sides.
Mix in ground coconut masala paste and cook on a high flame for a minute.
Add two cups of water and bring it to a boil. Add fish pieces and cook on
medium flame for five to six minutes. Stir in tamarind dissolved in quarter
cup of water. Simmer for five minutes.
Serve hot with steamed rice.
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http://www.indiaexpress.com/cooking/malvani_fish_curry.html [3/12/2003 5:35:30 PM]
Medu Vada Recipe : Snacks : South India Cooking : IndiaExpress.Com

Cooking
By Contents
Chicken
Lamb
Pork
River Fish
Sea Fish
Green Vegetables
Potato
Tomato
Mushroom
Fruits
Flour
Gram Flour
Cottage Cheese
Rice
Black Gram
By Region
North India
South India
East India
West India
Far East
South East
Continental
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home > cooking >South India >Snacks

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Medu Vada
Serves 4
Contents
Black Gram
Ingredients
1 cup of black gram, skinless (urad dal)
Salt to taste
tspn of asafoetida
8-10 curry leaves
1 tspn of cumin powder
1 tspn of crushed black peppercorns
Oil to fry
Recipe
Wash and soak urad dal for six hours. Grind into a fine paste. Add salt,
asafoetida, curry leaves, cumin powder and crushed peppercorns to the
batter and mix well.
Heat oil in a kadai. Wet your palms and take batter into the palms. Shape
into balls and make a hole with the thumb in the centre like a doughnut.
Deep-fry this in medium hot oil until golden brown and crisp.
Serve hot with sambhar and coconut chutney.
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http://www.indiaexpress.com/cooking/medu_vada.html [3/12/2003 5:37:10 PM]
Amritsari Machchi Recipe : Main Course : South India Cooking : IndiaExpress.Com

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Amritsari Machchi
Serves 6
Contents
Sea Fish
Ingredients
1 Kg ... Singhara fish (2' chunks), deboned and skinned
3 tbs ... Malt vinegar
2 tbs ... Ginger Paste
2 tbs ... Garlic Paste
1/2 tbs ... Red Chillies (fresh), ground to a paste
1 tsp ... Ajwain (carom seeds)
1 tsp ... Haldi (tumeric powder)
2 tbs ... Chilli powder
2 tbs ... Zeera (cumin) powder
1/2 cup ... Eggs, whisked
2 tbs ... Besan (gramflour)
2 tbs ... Maida (flour)
Salt to Taste
Oil for frying
Chaat masala to sprinkle on top
Recipe
Wash the fish pieces and pat dry. Dissolve a little salt in vinegar and
marinate fish for 20 minutes. Remove fish from vinegar, press gently
between two paper napkins to remove moisture.
In a bowl, mix eggs, ginger, garlic and chilli pastes alongwith ajwain, haldi,
chilli powder, zeera powder, besan, maida, salt and coriander. Evenly coat
fish pieces with this mixture and leave to marinate for 30 minutes.
Heat oil in Kadhai, fry fish pieces until crisp and golden brown.
Drain excess oil, sprinkle chaat masala and serve hot, garnished with lemon
wedges.
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http://www.indiaexpress.com/cooking/amritsari_machchi.html [3/12/2003 5:37:21 PM]
Cocunut fish fry Recipe : Main Course : South India Cooking : IndiaExpress.Com

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Cocunut fish fry

Serves 6
Contents
River Fish
Ingredients
750 gms ... Sole/ Bekhti fillets
3 tsp ... Red Chillies (fresh)
2 tbs ... Cocunut dessicated
2 tsp ... Ginger, chopped
6 ... Garlic cloves
1 1/2 tbs ... White Vinegar
3 tbs ... Maida (flour)
Salt to taste
Oil for frying
Lemon wedges for garnishing
Recipe
1. Wash the fish fillets and pat dry.
2. Sprinkle maida over fillets and keep aside.
3. Grind togeather,red chillies, cocunut, ginger, garlic, vinegar and just
enough water to make fine paste.
4. Add salt and evenly coat fillets with this paste.
5. Heat oil in a frying pan and fry fish till crisp. Serve immediately,
accompanied by lemon wedges.
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http://www.indiaexpress.com/cooking/cocunut_fish_fry.html [3/12/2003 5:37:30 PM]
Masaaledar Machchi Recipe : Main Course : South India Cooking : IndiaExpress.Com

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Masaaledar Machchi
Serves 4
Contents
Sea Fish
Ingredients
Bekti / Singhara fish (boneless), cut into small filets750gms
Oil3tbs
Onion (Large), finely chopped1
Kalonji (onion seeds) 1 Tsp
Sabut laal mirch (dry red chillies), whole6
Carlic, finely chopped2 tsp
Tamatoes, chopped2
Coconut, Desiccated3tbs
Salt to taste
Dhania (coridander) powder1 tsp
Zeera (cumin) powder1 tsp
Chilli powder1 tsp
Water cup
Lemon juice2 tbs
Hara dhania(green coriander leaves), finely chopped2tbs
Recipe
1. Wash and pat dry the fish.
2. Heat oil in a kadhai / frying pan, add onions and fry until soft.
3. Add kalonji, sabut laal mirch and garlic, cook for 2-3 minutes.
4. Add tomatoes, coconut, salt, dhania, zeera and chilli powders. Cook for 10
minutes.
5. Add the fish pieces alongwith water, cook for 10 minutes, until fish is
tender and water has almost evaporated.
6. Mix in lemon juice and hara dhania. Serve hot, accompanied by Zeera
pulao.
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http://www.indiaexpress.com/cooking/masaaledar_machchi.html [3/12/2003 5:37:39 PM]
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Semolina Upama Recipe : Accompaniments : South India Cooking : IndiaExpress.Com

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Semolina Upama
Serves 4
Contents
Green Vegetables
Ingredients
1 cup.. semolina
2 cups..hot water
1 tsp.. mustard seeds
1 tsp.. urad dal
1.. onion chopped
2.. green chillies, chopped
..coconut, grated
10 ..curry leaves
2 tbsps.. oil
salt to taste
Recipe
1. Heat the oil and splutter the mustard seeds.
2. Fry the urad dal and curry leaves.
3. Add the onion and green chillies.
4. Fry till the onion is translucent.
5. Add the semolina and fry it till it is light brown.
6. Add the hot water and salt. Cook on low heat.
7. When dry, add the coconut, mix and serve.
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http://www.indiaexpress.com/cooking/semolina_upama.html [3/12/2003 5:38:21 PM]
Ganda (Idli in Jackfruit Leaves) Recipe : Snacks : South India Cooking : IndiaExpress.Com

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home > cooking >South India >Snacks

Serves 2-3
Contents
Rice
Ingredients
2Cups.. Raw rice
2 cups.. Boiled rice
1 1/2 cups Urad dal
Salt to taste
Jackfruit leaves or
Banana leaves
Recipe
1. Wash and soak the urad dal and rice separately.
2. Grind dal to a very fine consistency.
3. Grind the boiled rice coarsely.
4. When half done, add the raw rice and grind it till it
is of a coarse consistency, mix with the dal and salt.
5. Cover and ferment overnight.
6. Take four jackfruit leaves and join with small slides
to form a cup, fill the cups with batter and steam
till cooked.
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http://www.indiaexpress.com/cooking/ganda__idli_in_jackfruit_leaves_.html [3/12/2003 5:39:00 PM]
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Avial Recipe : Main Course : South India Cooking : IndiaExpress.Com

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Avial
Serves 4
Contents
Green Vegetables
Ingredients
Yam 150 gms
Ash gourd150 gms
Raw bananas2 nos
Drumsticks2 nos
Potato1 no
Shelled peas1/2 cup
Sour curds1 cup
Turmeric powder1/2 tsp
Curry leaves Few
Coconut oil1/4 cup
SaltTo taste
PASTE : Coconut1/2
Green chillies6-7 nos.
Cummin seeds1 tsp.
Recipe
1. Grind together the coconut, green chillies and cummin seeds to make a
fine paste, adding very little water.Mix the curd to the ground paste and
keep aside.
2. Peel and chop all the vegetables into 3-inch lengths.
3. Cook the vegetables separately with very little water in a heavy-bottomed
vessel.
4. Mix all the cooked vegetables together with salt and turmeric powder.
5. Add the paste and heat through, taking care to prevent curdling.
6. Add the 1/4 cup coconut oil and curry leaves and mix well. Donot heat.
7. Serve hot with rice.
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http://www.indiaexpress.com/cooking/avial.html [3/12/2003 5:39:16 PM]
Simple Rasam Recipe : Starters : South India Cooking : IndiaExpress.Com

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Simple Rasam
Serves 4
Contents
Green Vegetables
Ingredients
250 gms tomatoes, quartered
1 onion, chopped
4 cloves garlic, crushed
4 green chillies, chopped
1 lemon-sized ball of tamarind
1 tbsp jaggery
1 tsp mustard seeds
10 curry leaves
1 red chilli, broken into two
1 tsp coriander seeds roasted & powdered
1 tsp cuminseeds roasted & powdered
2 tsps peppercorns roasted & powdered
tbsps oil
Recipe
1.Extract the pulp of tamarind by soaking it in a cup of hot water.
2. Boil the tomatoes, chillies and garlic in 4 cups of water.
3. Add the ground spices, jaggery and tamarind pulp and simmer for 15
minutes.
4. Heat the oil.
5. Splutter the mustard seeds.
6. Add the curry leaves, red chilli, asafoetida powder and onion and fry for a
minute.
7. Pour it over the tomatoes.
8. Serve hot.
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http://www.indiaexpress.com/cooking/simple_rasam.html [3/12/2003 5:39:26 PM]
Hara Bhara Kabab Recipe : Snacks : North India Cooking : IndiaExpress.Com

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Hara Bhara Kabab

Serves 4
Contents
Green Vegetables
Ingredients
3-4 medium sized boiled potatoes
cup of boiled green peas
100 gms spinach
1 tblspn chopped green chillies
2 tblspns chopped green coriander
1 tblspn chopped ginger
1 tspn chaat masala
Salt to taste
2 tblspns cornflour (cornstarch)
Oil for deep-frying
Recipe
Peel and grate boiled potatoes. Mash boiled green peas. Blanch spinach
leaves in plenty of salted boiling water, refresh in cold water and squeeze out
excess water. Finely chop.
Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped
green coriander, chopped ginger, chaat masala and salt. Add cornflour for
binding.
Divide the mixture into twenty five equal portions. Shape each portion into a
ball and then press it in between your palms to give it a flat tikki shape.
Heat oil in a kadai. Deep-fry the tikkis in hot oil for three to four minutes.
Chefs Tip : You may also shallow fry hara bhara kabab on a griddle plate or
a tawa. It is recommended that you do not use colour in this recipe. If you
feel you may increase the quantity of spinach leaves to give a dark green
colour. In that case add a little more cornflour/cornstarch for binding.
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http://www.indiaexpress.com/cooking/hara_bhara_kabab.html [3/12/2003 5:39:52 PM]
Kashmiri Dum Aloo Recipe : Main Course : North India Cooking : IndiaExpress.Com

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Kashmiri Dum Aloo

Serves 4
Contents
Potato
Ingredients
18-20 small-sized potatoes
Oil to deep fry
5-6 dried Kashmiri chillies
2 cups of yogurt
tspn of cardamom powder
1 tspn of dry ginger powder
2 tblspns of fennel powder
cup of mustard oil
A generous pinch of clove powder
Salt to taste
tspn of roasted cumin powder
Recipe
Peel and prick the potatoes all over with the help of a fork. Keep in salted
water for fifteen minutes. Heat oil in a kadai and fry the potatoes on medium
flame till golden brown. Make a paste of dried kashmiri red chillies.
Whisk the yogurt with Kashmiri red chilli paste, cardamom powder, dry
ginger powder and fennel powder.
Heat mustard oil in a pan. Add clove powder and asafoetida. Add half a cup
of water and salt and bring to a boil.
Stir in the yogurt mixture and bring it to a boil. Add fried potatoes and cook
till the potatoes absorb the gravy and oil floats on top.
Serve hot, garnished with freshly roasted cumin powder and garam masala
powder.
Chefs Tip: The process of pricking the potatoes makes them very light, if
not, that means the pricking has not been proper or sufficient. Therefore it is
a good idea to fry one potato and check. The size of the potato is also
important, it should be a small size but should not be very small.
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http://www.indiaexpress.com/cooking/kashmiri_dum_aloo.html [3/12/2003 5:39:55 PM]
Egg Pakoras Recipe : Snacks : North India Cooking : IndiaExpress.Com

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Egg Pakoras
Serves 4
Contents
Egg
Ingredients
4 Eggs .. hard-boiled (cut into halves lenghtwise)
1 Egg .. raw(whisked)
3/4 cup .. Besan(gramflour)
1/2 cup .. water.
1/4 tsp .. Ajwain(carom seeds)
1/2 tsp .. Ginger paste
1/2 .. Chilli powder
1 tsp .. Hari mirch(green chillis), finely chopped
1 tbsp .. Hara Dhania (coriander leaves), finely chopped
salt to taste
Oil for frying
Recipe
1. For the better , mix togeather besan with whisked egg, ajwain, ginger
paste, garlic paste, chilli powder, hari mirch, hara dhania and salt.
2. Add half of the water and mix well, breaking all lumps. The batter should
be of coating consistency, add remaining water only if batter is too thick.
3. Heat Oil in kadai, dip egg halves in batter and deep fry over medium heat,
until golden brown.
4. Drain excess oil on absorbent paper and serve piping hot, accompanied by
mint chutney.
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http://www.indiaexpress.com/cooking/egg_pakoras.html [3/12/2003 5:39:58 PM]
Egg Kababs Recipe : Snacks : North India Cooking : IndiaExpress.Com

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Egg Kababs
Serves 4
Contents
Egg
Ingredients
10 cocktail sized kababs
1 .. onion(small) finely chopped
2 .. Hari mirch(green chillis), finely chopped
2 tsp .. Besan(gramflour)
1 tbsp .. pudina(mint) leaves , finely chopped
1 tbsp .. Hara Dhania(green coriander) leaves, finely chopped.
1/4 tsp .. chilli powder.
1/2 tsp .. black pepper powder
Salt to taste
Oil for frying
Recipe
1. Grate the hard boiled eggs finely. Combine with all other ingredients
except oil.
2. Mix well and Knead into smooth dough. divide mixture into 10-12 equal
portions.
3. Shape each portion into medallions(flat round cutlets) and keep aside.
4. Heat Oil in kadai/pan and fry kababs, few at a time untill crisp and golden
brown.
5. Serve hot, garnished by onion rings and accompanied by mint chutney.
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http://www.indiaexpress.com/cooking/egg_kababs.html [3/12/2003 5:40:00 PM]
Akoori: One of the traditional Parsi favourites! Recipe : Snacks : North India Cooking : IndiaExpress.Com

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Serves 2
Contents
Egg
Ingredients
Eggs, Whisked.... 4
Butter.... 2tbsp
Onion (large), finely chopped....1
Cumin (Zeera) seeds.... 1tbsp
Garlic cloves, finely chopped.... 2
Green chillies, finely chopped.... 2
Tomato, finely chopped...1
Salt to taste
Mint (pudina) springs...a few
Green coriander (hara dhania) springs...a few
Recipe
1. Heat butter in a frying pan, add chopped onion and fry until golden brown.
2. Add cumin seeds, garlic and green chillies, fry for a minute and then add
tomatoes, mint springs and green coriander springs.
3. Mix in the whisked eggs and cook over a medium heat until they become
light and fluffy, just like scrambled eggs.
4. Serve immediately, over hot toast or on salted biscuits like Canaps.
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http://www.indiaexpress.com/cooking/akoori__one_of_the_traditional_parsi_favourites_.html [3/12/2003 5:40:03 PM]
Fish Rawa Fingers Recipe : Snacks : North India Cooking : IndiaExpress.Com

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Fish Rawa Fingers

Serves 2
Contents
River Fish
Ingredients
300 gms of shole or bekti fish fillet
1 tblspn of ginger paste
1 tblspn of garlic paste
Salt to taste
2 tspns of red chilli powder
cup of rice flour (coarse)
Oil to deep fry
Recipe
1.Clean the fish and cut into fingers (3 x x ).
2.Marinate the fish fingers in a mixture of ginger-garlic paste, salt and lemon
juice for half an hour.
3.Mix red chilli powder, salt and coarse rice flour.
4.Remove the fish fingers from the first marinate and roll them in seasoned
red chilli and rice flour mixture.
5.Heat oil in a kadai and deep fry in hot oil till crisp and done.
6.Remove onto an absorbent paper to remove excess oil.
7.Serve hot with garlic chutney.
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http://www.indiaexpress.com/cooking/fish_rawa_fingers.html [3/12/2003 5:40:06 PM]
Dahi Wali Bhindi Recipe : Main Course : North India Cooking : IndiaExpress.Com

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Dahi Wali Bhindi

Serves 4
Contents
Green Vegetables
Ingredients
500gms Bhindi(Ladyfinger)
Sarson (mustard) oil for frying
2tsp Urad Daal(White gram lentils)
3/4 tsp Sarson (Black mustard seeds)
1tsp Zeera (Cumin Seeds)
4 Red Chillies, whole
1 Onion, finely chopped
2 Tomatoes, finely chopped
1 tsp Chilli powder
1/2tsp Haldi(turmeric powder)
3/4 cup Dahi(yoghurt), whisked
Salt to taste
1/2 Cocunut, grated
1/2 Kaaju (cashewnuts)
10-15 Kari patta(curry leaves)
Recipe
1. Grind togeather, cocunut and kaaju to a paste. Put aside until further use.
2. Remove the base and tip of each bhindi and cut into halves
3. Heat oil in a kadhai and fry Bhindi for about 5 minutes. Drain excess oil
and put aside.
4. Reheat 3 tbsp of the same oil in another Kadhai, add onion and fry until
golden. Add urad daal, sarson, zeera and kari patta, fry for a minute.
5. Mix in tomatoes, chilli powder, haldi, cocunut paste and salt. Bhuno well
untill oil seperates.
6. To the dahi, add 1 cup of water and mix into the masala. Bring to a boil
stirring continuously.
7. Add bhindi, cover the kadhai and leave to simmer for 10-15 minutes
8. Serve hot, accompanied by Chappaties/pulao.
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http://www.indiaexpress.com/cooking/dahi_wali_bhindi.html [3/12/2003 5:40:08 PM]
Chatpate Baingan Recipe : Main Course : North India Cooking : IndiaExpress.Com

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Chatpate Baingan
Serves 4
Contents
Green Vegetables
Ingredients
8-10 Baingan(Brinjal), small
1/2 cup Oil
1 tsp Ginger paste
8-10 Kari patta (curry leaves)
2 Onions finely chopped
3 tomatoes finely chopped
3 tbsp Imli(tamarind)
1/2 tsp chilli powder
1/2 tsp Dhania powder
1/2tsp zeera powder(cumin)
Salt to taste
1 tbsp hara dhania, finely chopped
Recipe
1. Wash the baigan and wipe it dry. Make 4 slits along the lenght of the
baigan, taking care to keep stern intact.
2. Heat oil in a frying pan/kadhai and fry baigan for 3-4 minutes. Drain
excess oil keep aside.
3. In another pan reheat 3 tbsp of the oil and fry onion until golden brown.
4. Add garlic paste and kari patta, fry for 2-3 minutes, then add tomatoes
and bhuno until oil seperates.
5. Add chilli powder and Dhania powder, zeera powder, salt and imli extract.
6. Bring to boil and then carefully lower baigan into the curry. Add hara
Dhania and cook for about 10 minutes or until the baigan becomes tender.
Serve hot, accompanied by boiled rice.
7.Serve hot, accompanied by Chappaties/pulao.
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http://www.indiaexpress.com/cooking/chatpate_baingan.html [3/12/2003 5:40:11 PM]
Gajar-ka-Halwa Recipe : Desserts : North India Cooking : IndiaExpress.Com

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Gajar-ka-Halwa
Serves 6
Preperation Time 1 Hour
Contents
Carrot
Ingredients
1.5 kilo Carrots
200 gram condensed milk
Two tablespoons ghee or saltless butter
Handful of grated cashewnuts, almonds and soaked raisins
Recipe
(Step 1) Take a kilo and a half of biggish, red carrots and grate them after
washing thoroughly.
(Step 2) Put the entire grated carrots in a pressure cooker and steam for two
minutes.
(Step 3) Thereafter remove the lid of the pressure cooker. Keep the flame on
so that the excess water is dried up.
(Step 4) Keep turning the grated carrots now and then to save them from
getting burnt at the bottom of the cooker.
(Step 5) Pour some 200 gms of sweetened condensed milk and two
tablespoons of ghee (or saltless butter) over the carrots in the cooker, that
remains on the flame.
(Step 6) The Gajar-ka-Halwa needs to be quasi-dry so one must continue
with the cooking till the carrots, milk and ghee are sufficiently blended. Then
turn off the flame.
(Step 7) Sprinkle a handful of grated cashewnuts and almonds, as also
soaked raisins, over the Halwa.
This delicious gajar ka halwa can be served straighaway or cooled and kept
in the refrigerator to be reheated and served as a dessert.
This method produces a Gajar-ka-Halwa, which is not heavy while retaining
the goodness of carrots.
Specially recommended for the winters.
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http://www.indiaexpress.com/cooking/gajar_ka_halwa.html [3/12/2003 5:40:14 PM]
Gujia for Holi Recipe : Snacks : North India Cooking : IndiaExpress.Com

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Mixture for filling:

1. Khoa - 30gms
2. Roasted suji - 10gms
3. Desiccated coconut - 10gms
4. Chopped nuts ( almonds,cashew,pista ) - 6 each
5. Castor sugar - 20gms
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Gujia for Holi

Serves 6
Contents
Gram Flour
Ingredients
1. Maida - 60gms
2. Ghee - 10gms
3. Cold water - 15ml approx.
Syrup for Lavang Latika :

1. Sugar - 100gms
2. Water - 25ml
3. Ghee - for frying
Recipe
1. Take maida in a thali and make a well in the centre. Add melted ghee and
lightly mix with fingertips.
2. Add water and make stiff dough as for samosas.
3. Prepare filling by cooking khoa for some time. Remove and cool. Add
roasted suji, desiccated coconut and nuts. Mix well and add sugar.
4. Make six balls out of the dough and roll into small puris. Divide filling
into six equal portions.
5. Put one portion of khoa mixture into the center of each puri. Moisten the
edges with a little water and fold into a semicircle, pressing the edges
together. A gujia mould can also be used.
6. Deep fry to a golden color on a slow heat.
For lavang latika:
1. Proceed as for gujia till step four. Put 1/6th filling in the center of each
round. Moisten the edges of puri and bring opposite ends to overlap in the
center. Press the folds, turn over and bring the two flaps of the "envelope" to
the center and fix a clove to secure the folds.
2 Heat the ghee in a kadai, remove from the fire and add lavang latika at a
very low temperature. When the bubbles subside put the kadai back on fire
and continue frying on moderate heat till golden brown.
3. Make a syrup of sugar and water, clean with diluted milk and cook it to
two threads consistency. Dip the lavang latika in syrup and drain them.
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Gujia for Holi Recipe : Snacks : North India Cooking : IndiaExpress.Com
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Savory Holi Mathri Recipe : Snacks : North India Cooking : IndiaExpress.Com

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Savory Holi Mathri

Serves 4
Contents
Gram Flour
Ingredients
1. Flour - 50 grams (or maida 35 gms, or suji 15 gms)
2. Salt - tsp
3. Ajwain - a pinch
4. Pepper corns - 2 crushed
5. Fat - 15 gms
6. Cold water to make stiff dough - 1 tblsp
7. Oil for deep frying
Recipe
1. Sift the flour, add ajwain and crushed pepper corns
2. Rub in fat to give a bread crumb appearance
3. Make a stiff dough with water
4. Divide into four portions and roll into 2 inch round
5. Prick with a fork at 2 - 3 places
6. Deep fry in oil on slow fire till golden brown
7. Drain on to brown paper
8. Best eaten with pickles
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Lettuce & Egg Salad Recipe : Salads : Continental Cooking : IndiaExpress.Com

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Lettuce & Egg Salad

Serves 4
Preperation Time 10
Contents
Green Vegetables
Ingredients
8 eggs
tspn of crushed black peppercorn
A bunch (approx.100 gms) of lettuce leaves
6 tblspns of vinegar
Salt to taste
1 tspn mustard powder
tspn white pepper powder
2 tblspns salad oil
Recipe
Boil eggs in water for twelve minutes. Cool them, peel and place in cold
water. Wash the lettuce leaves in running water and keep in chilled water.
Cut eggs into pieces. Tear lettuce leaves with hand and gently mix eggs with
them. Make a dressing by mixing salt, white pepper powder, crushed black
peppercorns, vinegar, mustard powder and salad oil. Mix this gently with the
prepared lettuce and eggs.
Serve cold.
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Mushroom Soup Recipe : Soups : Continental Cooking : IndiaExpress.Com

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Mushroom Soup
Serves 4
Contents
Mushroom
Ingredients
200 gms fresh mushrooms
2 medium sized onions
300 mls milk
2 bay leaves
5-6 peppercorns
4 cloves
2 tblspns butter
1 tblspn refined flour (maida)
cup fresh cream
Salt to taste
tspn white pepper powder
A pinch nutmeg powder
Recipe
Clean and wash the mushrooms. Slice four to five pieces. Roughly chop the
remaining mushrooms and onions.
Boil milk alongwith bay leaves, peppercorns and cloves. Strain and keep the
milk. In a pan melt the butter. Add chopped onions and chopped mushrooms
and cook till they are soft.
Add the flour and saut till there is no raw flavour coming from flour, taking
care that the flour does not get burnt.
Pour the milk slowly and stir continuously to avoid lumps from forming. Cook
for five minutes. Puree the mixture when a little cold.
(Note: Do not puree it to a very thin consistency.)
The soup should have a smooth texture. Bring it to a boil, correct the
consistency by adding more milk if required. Add the cream (reserving a little
for garnish), salt, pepper powder and nutmeg powder. Stir well, serve hot,
garnished with mushroom slices and cream.
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Beetroot Salad with Orange Dressing Recipe : Salads : Continental Cooking : IndiaExpress.Com

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Serves 4
Contents
Green Vegetables
Ingredients
600 gms of beetroots
tspn of white pepper powder
cup of orange juice
tspn of mustard powder
1 tblspn of salad oil
tspn of orange rind
Salt to taste
cup of spring onion rings
Recipe
Boil the beetroots. When cool, peel and dice them into half-inch cubes. Chill
them.
Mix orange juice, oil, salt, pepper, mustard powder and orange rind in a bowl
and whisk till the mixture is homogeneous. Pour the dressing over the
beetroot pieces and garnish with rings of spring onion.
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Carrot and Coriander Soup Recipe : Soups : Continental Cooking : IndiaExpress.Com

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Serves 5
Contents
Green Vegetables
Ingredients
650 gms of carrots
2 bay leaves
1 medium sized onion
1 tspn of peppercorn
1200 mls of water
1 packed cup of green coriander
tspn of white pepper powder
2 tblspns of butter
Salt to taste
Recipe
Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash
and finely chop fresh coriander leaves and reserve the stems.
Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry
for two minutes. Add carrots, coriander stems and water and bring to a boil.
When carrots are completely cooked, remove them and put in a blender to
make a fine puree.
Reduce the stock slightly by boiling and strain. Take the puree in a pan and
add strained stock to reach the desired consistency. Bring to a boil again.
Add white pepper powder dissolved in a little water. Add salt to taste. Stir in
finely chopped fresh coriander leaves.
Serve piping hot.
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Banana and Orange Cocktail Recipe : Drinks : Continental Cooking : IndiaExpress.Com

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home > cooking >Continental >Drinks

Serves 1
Contents
Fruits
Ingredients
1 banana, peeled
5 fl oz (125 ml) pure orange juice
Recipe
Break the banana into small pieces. Place in a food processor or blender.
Whiz until smooth, then add the orange juice, Blend well.
Serve in a tall glass with ice and a twist of orange.
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Pineapple Boat Recipe : Desserts : Continental Cooking : IndiaExpress.Com

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home > cooking >Continental >Desserts

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Pineapple Boat
Serves 2
Contents
Fruits
Ingredients
1 medium-sized fresh pineapple
8 oz (200 g) seasonal fruit of your choice
10 oz (250 g) diet yogurt - any flavour
Cherry or strawberry to decorate
Recipe
Divide the pineapple into two halves from top to bottom. Do not cut away
the leaves - they add to the decorative look. Cut away flesh with a grapefruit
knife and cut this flesh into cubes, removing hard core.
Prepare other fruit - wash and cut int
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Fresh Vegetable Soup Recipe : Soups : Continental Cooking : IndiaExpress.Com

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Mughlai

Serves 4
Contents
Green Vegetables
Ingredients
2 large carrots, peeled and chopped
1 large potato, peeled and chopped
4 oz (100 g) cabbage, shredded
2 oz (50 g) peas
2 oz (50 g) sweetcorn (optional)
1 large onion, chopped
2 pints (1 litre) water
1 vegetable stock cube
Freshly ground black
Recipe
Place all the vegetables in a large pan with the water. Cover and bring to a
boil. Add the stock cube and simmer for 1 hour. Add a generous sprinkling of
black pepper to taste. Allow to cool, then place in a food processor or
liquidizer on high speed
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French Tomatoes Recipe : Accompaniments : Continental Cooking : IndiaExpress.Com

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French Tomatoes
Serves 4
Contents
Tomato
Ingredients
8 tomatoes
Salt and pepper
6 oz (150 g) low-fate cottage cheese
Small bunch of fresh chives or spring onion tops or parsley, finely chopped
Oil-free Vinaigrette Dressing
Watercress to garnish
Recipe
French tomatoes are so called because in the traditional recipe Gervais
cream cheese is used in place of the low-fate cottage cheese.
Scald and skin the tomatoes by placing them in a bowl, pouring boiling water
over them and counting to fif
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Fruit Sundae Recipe : Desserts : Continental Cooking : IndiaExpress.Com

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Fruit Sundae
Serves 2
Contents
Fruits
Ingredients
8 oz (200 g) any soft fruit (blackberries, raspberries, or strawberries - or a
mixture)
6 drops liquid artificial sweetener or 1 tablespoon granulated artificial
sweetener
5 oz (125 g) plain yogurt
1 egg white
Recipe
Stir the fruit, sweetener and 4 oz (100 g) of the yogurt together thoroughly.
(Save 1 oz [25 g] of yogurt for serving).
Whisk the egg white until stiff and fold into the fruit mixture. Spoon into
serving glasses and top with the remaining plain yo
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Curried Chicken and Yogurt Salad Recipe : Salads : Continental Cooking : IndiaExpress.Com

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Mughlai

Serves 1
Contents
Green Vegetables
Ingredients
3 oz (75 g) chicken breast, cut into cubes
5 oz (125 g) natural diet yogurt
1 teaspoon curry powder
Unlimited green salad vegetables
Recipe
Mix yogurt and curry powder together and stir in the cubes of cooked
chicken.
Serve on a bed of fresh green salad vegetables.
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Kiwifruit and Ham Salad Recipe : Salads : Continental Cooking : IndiaExpress.Com

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Serves 1
Contents
Pork
Ingredients
2 oz (50 g) French loaf
1 tablespoon Reduced-oil Dressing (see recipe, page 280)
1 oz (25 g) lean ham
2 kiwifruit, peeled and sliced
Recipe
Cut the leaf lengthways. Spread the dressing on to the bread. Shred the ham
and place on top of the bread. Garnish with the kiwifruit.
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Seafood Salad Recipe : Salads : Continental Cooking : IndiaExpress.Com

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Seafood Salad
Serves 2
Contents
Sea Fish
Ingredients
4 seafood sticks, chopped
2 oz (50 g) prawns
2 oz (50 g) crab (optional)
Seafood Dressing
Shredded lettuce
Tomato quarters
Cucumber twists
2 lemon quarters
Recipe
Mix seafood ingredients (cooked prawns and crab) and dressing together and
place on bed of shredded lettuce. Garnish with tomato quarters, cucumber
twists and lemon quarters.
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Cheese, Prawn and Asparagus Salad Recipe : Salads : Continental Cooking : IndiaExpress.Com

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Serves 2
Contents
Sea Fish
Ingredients
4 oz (100 g) cottage cheese
6 oz (150 g) peeled prawns
4 tablespoons chopped and diced cucumber
freshly ground black pepper
unlimited lettuce or watercress
8 oz (200 g) asparagus tips
Recipe
Mix the cottage cheese, prawns and cucumber together, seasoning to taste
with the pepper.
Lay the mixture on a bed of shredded lettuce or watercress and decorate
with the asparagus tips.
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